Italian Sausage and Potato Soup is a hearty, comforting bowl full of bold flavors and satisfying textures. With spicy Italian sausage, tender chunks of potatoes, and a rich broth seasoned with garlic and herbs, this soup feels like a warm hug on a chilly day. It’s simple but packed with taste, making it a perfect weeknight meal for the whole family.
I love how this soup fills the kitchen with the smell of cooked sausage and garlic—it always gets everyone excited for dinner. One of my favorite tricks is to let the potatoes cook just until they’re soft but still hold their shape, so every spoonful has a nice bit of bite. It’s also great to sprinkle some fresh parsley or grated cheese on top right before serving to add a little extra touch.
Whenever I make Italian Sausage and Potato Soup, I like to serve it with a slice of crusty bread or a simple green salad on the side. It feels like a full, comforting meal without any fuss. Plus, the leftovers taste just as good the next day, which makes busy weeknights so much easier for me.
Key Ingredients & Substitutions
Italian Sausage: This brings bold flavors and some spice to the soup. You can swap it with ground turkey or chicken sausage for a lighter option, or use vegetarian sausage for a plant-based version.
Potatoes: I like Russet or Yukon Gold for their creamy texture after cooking. Avoid waxy potatoes like red potatoes, as they can stay too firm and not break down nicely in the soup.
Chicken Broth: Homemade broth adds richness, but store-bought works well too. For a vegetarian twist, use vegetable broth instead and substitute the sausage for plant-based protein.
Heavy Cream: This adds a lovely smoothness and richness. If you want less fat, try half-and-half or coconut milk as a dairy-free option, but the flavor will be a bit different.
How Do You Keep the Potatoes Tender but Not Mushy?
Timing your potato cooking is key. Here’s what works for me:
- Dice potatoes evenly so they cook uniformly.
- Add potatoes after sautéing onions and garlic to let them start soaking up flavor.
- Simmer gently, stirring occasionally, for 15-20 minutes until tender but still firm.
- Check by piercing with a fork; the potato should slide off easily but hold shape.
- If the potatoes seem too soft, reduce your simmer time next time.
By following these steps, your potatoes will add great texture without turning to mush.
Equipment You’ll Need
- Large heavy-bottomed pot – I like this because it heats evenly and keeps your soup from sticking.
- Wooden spoon or spatula – perfect for stirring and breaking up the sausage as it cooks.
- Chef’s knife and cutting board – essential for chopping potatoes, onions, and parsley easily.
- Measuring spoons and cups – helps you add the right amount of seasonings and liquids.
- Soup ladle – makes serving the hot, creamy soup simple and neat.
Flavor Variations & Add-Ins
- Protein swap: Use ground turkey or chicken instead of sausage for a leaner option, or add cooked bacon for extra smokiness.
- Cheese twist: Stir in shredded cheddar or mozzarella for a gooey, cheesy flavor—great for kids or cheese lovers.
- Veggie boost: Add chopped kale, spinach, or bell peppers to introduce more color and nutrients.
- Spice it up: Mix in crushed red pepper, hot sauce, or Cajun seasoning if you like a kick of heat.
How to Make Italian Sausage and Potato Soup
Ingredients You’ll Need:
- 1 lb Italian sausage (mild or spicy), casings removed
- 4 cups chicken broth
- 3 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
- Grated Parmesan cheese for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 30 minutes of cooking. You’ll brown the sausage, sauté the veggies, simmer the potatoes until tender, and finish the soup with cream and seasoning. All together, you’ll have a warm and delicious soup ready in about 40 minutes.
Step-by-Step Instructions:
1. Brown the Sausage:
Heat the olive oil in a large pot over medium heat. Add the Italian sausage, breaking it into small pieces as it cooks. Stir occasionally until it’s browned and fully cooked through, about 5-7 minutes. Scoop out the sausage with a slotted spoon and set it aside, leaving the flavorful fat in the pot.
2. Sauté the Onion and Garlic:
In the same pot, add the chopped onion and cook until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until you smell its fragrance. This builds a delicious flavor base for your soup.
3. Cook the Potatoes with Seasonings:
Stir in the diced potatoes, dried oregano, dried basil, and crushed red pepper flakes (if using). Let everything cook together for 2 minutes, stirring so the potatoes get coated with the herbs and spices nicely.
4. Simmer the Soup:
Pour in the chicken broth and bring the mixture to a boil. Then lower the heat to a gentle simmer, cover, and cook for about 15-20 minutes until the potatoes are soft but still hold their shape. Stir occasionally to keep everything cooking evenly.
5. Finish with Sausage and Cream:
Put the cooked sausage back into the soup. Stir in the heavy cream, and season with salt and black pepper to your taste. Warm the soup gently for 5 minutes, making sure not to let it boil, so the cream stays smooth and doesn’t curdle.
6. Serve and Garnish:
Ladle the hot soup into bowls. Sprinkle freshly chopped parsley and grated Parmesan cheese on top for a fresh and cheesy finish. Enjoy your comforting bowl of Italian Sausage and Potato Soup with some crusty bread on the side for dipping!
Can I Use Frozen Italian Sausage for This Soup?
Yes, you can! Just make sure to thaw the sausage fully in the refrigerator overnight before cooking. This helps it brown evenly and prevents the soup from becoming watery.
Can I Make This Soup Ahead of Time?
Absolutely! The flavors actually deepen if you let it sit in the fridge overnight. Reheat gently on the stove before serving and add a splash of broth or cream if it thickens too much.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium-low heat, stirring occasionally to keep it creamy and even.
Can I Substitute Potatoes with Another Vegetable?
Yes! You can use cauliflower florets or diced sweet potatoes for a different twist. Just adjust the cooking time so the veggies become tender without falling apart.
